Gooey, chocolatey vegan brownies topped with a lotus biscoff spread swirl and crunchy lotus biscuits – these vegan biscoff brownies are the ultimate indulgent treat.
Warning: if you’re here for a healthy sweet treat, you’re not going to find it in this recipe.
These vegan brownies are decadent, chocolatey, gooey, fudgy, indulgent, and drizzled with the sweet, caramel taste of lotus biscoff spread and crunchy lotus biscoff biscuits. They are EVERYTHING you could want from a super-naughty, fudgy brownie.
Some days, you just need a brownie.
And not a sugar-free, fat-free, fun-free brownie either. A gooey, rich, squidgy brownie with all the bad stuff.
This is the recipe for that kind of day. It’s still vegan, of course, but this recipe is all about indulgence. Like my vegan biscoff cake recipe, we are all about making a dessert a dessert over here.
How to make a vegan brownie?
The three main components of a traditional brownie are eggs, butter, and chocolate.
Thankfully, this is no obstacle for a vegan recipe. This recipe substitutes eggs for flax eggs, butter for oil, and milk chocolate for cocoa powder and dark chocolate.
Plus, biscoff spread is accidentally vegan – making this the perfect addition when you’re craving a rich, sweet, caramel brownie.
This recipe is insanely easy to make. You’ll combine your dry ingredients, make your flax egg, and then melt your dark chocolate and combine it with vegan butter.
Mix everything together and pour into a lined baking tray (I use a 7 x 7 tin) and then drizzle over your melted biscoff spread. That’s it! Bake for 10 minutes, press your biscoff biscuits into the brownie batter, and then continue to bake until they’re cooked!
You know those lotus biscuits (also known as Speculoos in Europe) that you get a lot in coffee shops? Tastes kind of like a sugary caramel biscuit?
Well, biscoff spread is those biscuits turned into a spread.
If you have never tried it, you are missing out.
It is hands-down the best thing ever. Ever.
Even better, when you melt it, the spread turns into a runny caramel sauce, perfect for drizzling over your brownie batter and swirling through it. This is the brownie addition that really changes the game.
The biscoff spread is drizzled over the brownies before baking – but the biscuits are pressed into the brownie batter about halfway through baking.
This is because the biscuits burnt when I baked them into the brownies from the beginning, so pressing them into the still gooey batter after it’s been cooking for a while is the best way to prevent any burnt biscuits!
Storing These Brownies
These brownies will keep in an airtight container at room temperature for up to 5 days, and should last in the fridge for around 2 weeks!
These vegan biscoff brownies are also suitable for freezing, just allow to defrost fully before eating!
If you want to double up the recipe, just make sure you’re using the right size pan – if the batter is too thick, the tops will cook before the middle can!
Let me know how you get on with these brownies – and how long they last in your kitchen!
**This recipe was updated and new photos added in July 2020 thanks to some helpful reader feedback.
- 40g vegan butter
- 50g light brown sugar
- 50g golden caster sugar
- 100g dark chocolate
- 1 tsp (ground) flax seed
- 75g plain flour
- 10g cocoa powder
- 0.5 tsp baking powder
- 25g lotus biscoff spread
- 120ml soy milk
- pinch of salt
- 1 tsp vanilla essence
- 5 lotus biscuits
- Preheat the oven to 180 degrees C and line a 7 x 7inch baking tin with baking paper and spray with non-stick cooking oil.
- In a microwave-safe bowl, melt your chocolates and then stir in the vegan butter until melted and glossy.
- Measure out your sugar into a mixing bowl, and then add the chocolate/butter mix and vanilla essence and stir to combine.
- Sift in the flour, cocoa powder, baking powder, flaxseed, and a pinch of salt.
- Slowly add your milk and stir gently until the mix is just combined - it will be quite a thick batter!
- Pour your brownie mix into the baking tin, and smooth the top down.
- In a bowl, melt the biscoff spread until it has just softened (~15 seconds), then drizzle the spread over the brownie mix. With a knife, gently draw lines through the top of the mix to swirl the spread around.
- Place your brownies in the oven and bake for 10 minutes.
- While baking, cut your lotus biscuits in half. Remove the brownies and then gently press the biscuits evenly into the tops of the mix 3 x 3 (you'll have one half left to enjoy!).
- Bake for another 10 minutes.
- Remove and all to cool in the pan for at least 20 minutes before removing - for super fudgy brownies, place them in the fridge for a few hours before cutting!
These will keep in an airtight container for up to 5 days. They also freeze well, just leave to defrost before eating.
Nutrition Information:Yield: 9 Serving Size: 1
Amount Per Serving: Calories: 241Total Fat: 10gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 11mgSodium: 142mgCarbohydrates: 35gFiber: 3gSugar: 18gProtein: 3g